Mushrooms Recipe

Mushroom, Chicken & Asian Green Stir-fry

April 20, 2016

Mushroom, Chicken & Asian Green Stir-fry 0 5 0

  , , ,   , , ,     , , , ,

  • Cook 15 mins
  • 15 mins

    15 mins

  • Serve 4 Servings


400g chicken breast fillet, trimmed

3 tsp fish sauce

1 tsp brown sugar

1 red chilli, finely chopped

1 lime, juiced

olive oil cooking spray

400g button mushrooms, trimmed

1 bunch broccolini, trimmed, roughly chopped

100g snow peas, trimmed, shredded

1 cup fresh Thai basil leaves

Cooked Basmati rice, to serve


1Thinly slice the chicken across the grain. Combine the fish sauce, brown sugar, chilli and lime juice in a bowl. Add the chicken and toss well to coat. Cover and refrigerate for 10 minutes .

2Heat a wok over high heat until hot. Spray wok lightly with oil. Drain the chicken, reserving the marinade. Add one-third of the chicken to the hot wok and stir-fry for 2 minutes or until golden. Remove to a plate and repeat twice with oil and remaining chicken.

3Heat the wok until hot. Spray the mushrooms with oil then add to the hot wok. Stir-fry 2-3 minutes until light golden. Add the marinade and cook 2 minutes. Add the broccolini and stir-fry 1 minute then add the snow peas and return the chicken. Stir-fry for 1 minute. Remove from the heat, add the basil, toss to combine and serve over rice.